Tuesday, July 28, 2015


My favorite eggplant is the striped eggplant. They have a sweeter flavor than usual.

What is a striped eggplant?

Now that you know a little more about this variety, let me share my simple Italian inspired recipe to cook and serve it.

2 small variegated eggplants (Caliope)
2 tsp salt
1/3 or more c of olive oil

2 medium size tomatoes (chopped coarsely)
1 big clove of garlic
Olive oil
Fresh basil (about 10 leaves)
Premium olive oil at the end
Freshly grated Parmesan cheese
Above is the eggplant I sliced and fried.

First cut off the stem of the egg any. Then cut the eggplant lengthwise about 5 slices per eggplant.

Sprinkle the sliced eggplant with salt all over. Let it sit for a couple of minutes and then wipe it well with paper towel.

Heat olive oil a batch at a time and fry the eggplant till golden in each side. Drain and pat well with paper towel.

When all done, mince the garlic and stir fry in a separate pan (I used a wok) till softened beginning to get golden; then,  add the chopped tomatoes.
Stir the sauce till it thickens. 

I keep a pot of organic basil plant over my window so I can cut off fresh basil when I need it.
I mix the sliced basil in the sauce towards the last minute or two.
I take about 3 slices of the fried eggplant and arrange them on my plate. Spoon some sauce on too. Drizzle with top quality extra virgin olive oil (I used the premium one I bought from Spain recently) and garnished it with freshly grated Parmesan cheese.

If you want to be a vegetarian for the night, have double servings of this like I did tonight.

I buy my produce mostly from Whole Foods. And no, I am not a paid advertisement for them, I just like shopping at their grocery store because I feel safe that my food do not have harmful carcinogenic pesticides.

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